Rice Flour and Yogurt Pancakes
Categories: Pancakes | Ceideburg 2Serves: 26 Servings
Ingredients:
- 2/3 c Brown rice flour
- 1/3 c Cornstarch
- 1 tb Sugar
- 1 ts Baking powder
- pn Salt
- 1 lg Egg
- 2 tb Vegetable oil
- 1/2 c Plain low-fat yogurt
- 1/2 c Low-fat milk
Instructions:
Sift rice flour, cornstarch, sugar, baking powder and salt into a
large bowl.mix egg with oil and yogurt; stir in milk. Pour liquid
ingredients over dry ingredients and mix until just blended.
Heat a non-stick skillet over medium heat. Pour batter by
tablespoonfuls into the dry pan. Cook pancakes until golden brown on
both sides, 2 minutes or less. Stack on warm plates. Serve with
butter and preserves, or honey.
Makes 26 pancakes, 2 3/4 inches in diameter.
NOTE: If making pancakes for 1 or 2, reserve the remainder of the
dry and liquid ingredients separately and combine just before
cooking. If refrigerated, the flour mixture will keep for weeks, the
liquid mixture for 3 days.
PER 2 PANCAKES: 75 calories, 2 g protein, 11 g carbohydrate, 3 g fat
(1 g saturated), 18 mg cholesterol, 62 mg sodium, 0 g fiber.
From an article in the San Francisco Chronicle by Jacquline Mallorca,
5/5/93.
Posted by Stephen Ceideberg; May 6 1993.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip
Previous: Rice Flan Tart with Candied Ginger | Next: Rice Flour Bread